ABSTRACT
The research is on the level of
acceptability of turmeric as essential ingredient in meal preparation for
households in Umudike, Abia state, Nigeria. The specific objectives ofthe study
include: to prepare turmeric powder from turmeric rhizome, and to determine the
acceptability level of indigenous meals prepared with turmeric. The research
sought to provide answers to the following research questions: what are the
methods of preparing turmeric powder from turmeric rhizome and what is the
acceptability level ofmeals prepared with turmeric. Turmeric rhizomes were
washed with tap water and divided into two batches of2kg each. One batch was
processed raw and the other batch was cooked, the first batch (processed raw)
was crushed and sun-dried for 5 days, while the second batch was cooked (poured
into boiling water and was allowed to boil) for 30 minutes, the water drained
off, crushed and sun-dried for 5 days. The raw and cooked sun-dried turmeric
were then ground using a hammer mill to produce raw and cooked sun-dried
turmeric rhizome meals. Sensory evaluation was administrated with twentysix
(26) household panelist selected. During the study two turmeric processing
methods are documented; first is the curing/boiling ofturmeric rhizomes in a
pot and the second is without boiling, by cutting the rhizomes into pieces
before drying in sun. Also, the quality characteristics of indigenous meals
prepared with turmeric with respect to colour, aroma, and taste were rated
“very good” which got an overall mean of 8.31 which implies that turmeric would
have the potential ofbeing selected as one ofessential ingredients for meals
preparation for households in the locality. Based on the findings, the researcher
recommends that; households should consume turmeric which contains protein,
minerals, carbohydrates, fibre, moisture, calcium, phosphorus, iron, sodium,
potassium, essential oil and vitamins on a daily basis, as well as
encouragement and motivation of farmers by Government and Non Governmental
Organisations to cultivate turmeric.
IHEADIGWU, I (2024). Level Of Acceptability Of Turmeric As Essential Ingredient In Meal Preparation For Households In Umudike, Abia State, Nigeria:- Iheadigwu, Mercy C. Repository.mouau.edu.ng: Retrieved Dec 09, 2024, from https://repository.mouau.edu.ng/work/view/level-of-acceptability-of-turmeric-as-essential-ingredient-in-meal-preparation-for-households-in-umudike-abia-state-nigeria-iheadigwu-mercy-c-7-2
IHEADIGWU, IHEADIGWU. "Level Of Acceptability Of Turmeric As Essential Ingredient In Meal Preparation For Households In Umudike, Abia State, Nigeria:- Iheadigwu, Mercy C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 27 Nov. 2024, https://repository.mouau.edu.ng/work/view/level-of-acceptability-of-turmeric-as-essential-ingredient-in-meal-preparation-for-households-in-umudike-abia-state-nigeria-iheadigwu-mercy-c-7-2. Accessed 09 Dec. 2024.
IHEADIGWU, IHEADIGWU. "Level Of Acceptability Of Turmeric As Essential Ingredient In Meal Preparation For Households In Umudike, Abia State, Nigeria:- Iheadigwu, Mercy C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 27 Nov. 2024. Web. 09 Dec. 2024. < https://repository.mouau.edu.ng/work/view/level-of-acceptability-of-turmeric-as-essential-ingredient-in-meal-preparation-for-households-in-umudike-abia-state-nigeria-iheadigwu-mercy-c-7-2 >.
IHEADIGWU, IHEADIGWU. "Level Of Acceptability Of Turmeric As Essential Ingredient In Meal Preparation For Households In Umudike, Abia State, Nigeria:- Iheadigwu, Mercy C" Repository.mouau.edu.ng (2024). Accessed 09 Dec. 2024. https://repository.mouau.edu.ng/work/view/level-of-acceptability-of-turmeric-as-essential-ingredient-in-meal-preparation-for-households-in-umudike-abia-state-nigeria-iheadigwu-mercy-c-7-2